See Sarah Gilbert’s blog post “Giving up Rachael Ray” for more about the origin of this recipe.
|2||Tbsp. buttermilk, or crème fraîche from a previous batch|
|1||pt. cream, preferably not ultra-pasteurized|
This content is from the Sarah Gilbert collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything